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Santa Fe Pork and Beans Recipe

   
 

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     Santa Fe Pork and Beans

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3 T olive oil, divided
one 2-14 oz pork tenderloin, cut into 3/4 inch slices
1/2 t salt
1/2 c diced onion
1 red bell pepper, diced
1 clove garlic, minced
2 T Longaberger South of the Border Mix
1/2 c chipotle salsa
1 1/2 c chicken stock
 
15 oz black beans, rinsed, drained and divided
4 oz crumbled queso fresco or shredded monterey jack cheese
1/2 c chopped scallions
1/2 c coarsely chopped fresh cilantro.

Instructions
In Dutch Oven, add 1 Tbsp oil and heat over medium-high heat. Transfer the pork slices to a tray and pat them dry with paper towels. Sprinkle both sides with salt. Add to pan and brown both sides. Repeat with 1 Tbsp oil and the remaining pork. Reduce heat to medium during this process. Transfer all pork pieces to a tray. Add to pan 1 Tbsp oil, onions, peppers and garlic and sauté until vegetables are soft. Add South of the Border Mix, pork, salsa and stock. Bring all to a boil. Reduce heat to low, cover and simmer for 20 minutes stirring often. Place half of the black beans in a bowl and mash with a potato masher. Add smashed and whole black beans to pan and continue to cook, uncovered for 10 minutes. Taste for seasoning and serve. To serve, spoon the stew over rice and serve with cheese, scallions and cilantro.


Originally Submitted
11/11/2012





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